Cajun Chicken Pasta

Sometimes it is hard to find the seasonings recipes call for so here are some pictures to help you out. If you can't find the McCormick one I have found the kick'n chicken works great, it is a lot more spicy!

INGREDIENTS

• 4 ounces linguine pasta
• 2 boneless, skinless chicken breast halves, sliced into thin strips
• 2 teaspoons Cajun seasoning
• 2 tablespoons butter
• 1 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 4 fresh mushrooms, sliced
• 1 green onion, minced
• 1 1/2 cups heavy cream
• 1/4 teaspoon dried basil
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 2 tablespoons grated Parmesan cheese

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
4. In a large bowl, toss linguine with sauce. Sprinkle with grated Parmesan cheese.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

2 cups sugar
2 cups canned pumpkin
2 eggs
1 cup oil
4 cups flour
1 tsp. salt
2 tsp. cinnamon
4 tsp. baking powder
2 tsp. baking soda
2 tsp. milk
2 tsp. vanilla
2 cups chocolate chips

Mix sugar, pumpkin, oil and eggs together. Sift flour, salt, cinnamon, and
baking powder into pumpkin mixture. Add rest of ingredients. Drop on
lightly greased cookie sheet. Bake 8-10 minutes at 375

Don't overcook. Cookies should be soft and moist.

Sausage Egg Casserole

Prep Time: 20 Minutes
Cook Time: 1 Hour 20 Minutes

Ready In: 9 Hours 40 Minutes
Servings: 12

Ingredients:
3/4 pound ground pork sausage
1 tablespoon butter
4 green onions, chopped
1/2 pound fresh mushrooms, sliced
10 eggs, beaten
1 (16 ounce) container low-fat cottage
cheese
1 pound Monterey Jack cheese, shredded

2 (4 ounce) cans diced green chile peppers,
drained

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, melted
Directions:
1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.
2. In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles. Stir in the sausage, green onions, and mushrooms. Cover, and refrigerate overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish.
5. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving.

June is Favorite BBQ recipes

I just wanted to let everyone know that each month we are going to have a different theme and will be looking for recipes that go along with that theme. The month of June is your favorite BBQ recipes so please send us your recipes to sometastyrecipes@yahoo.com and we will add them to the blog. We love getting new ideas and input from everyone who looks at our blog so please let us know if you have any ideas. Thanks and we look forward to getting your yummy BBQ recipes.

Hot Spinach and Artichoke Dip

Hot Spinach and Artichoke Dip
Recipe by Alton Brown
Cook time: 5 minutes

Ingredients

1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Directions

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

Notes:
This recipe is so good, I made it for a little get together and everyone loved it. I put in my little crock pot to keep it warm and served it with tortilla chips and pieces of french bread.

Spaghetti Pie

Ingredients:

Spaghetti noodles
Spaghetti sauce with meat
Mozzarella cheese
Olives

Directions:

Put the cooked Spaghetti noodle on the bottom of the pie pan. Then spread the meat sauce over the top of the noodles, sprinkle the top with cheese and olives. Bake for 25-30 min or until bubbly at 350.

Notes:

I make this when we have leftover Spaghetti, it's nice for a change and really easy. I didn't have any Mozzarella cheese so I just used Colby Jack and it tasted pretty good.

Strawberry Salad

1 8-ounce tub cool whip, thawed
1 16-ounce carton cottage cheese
1 small package strawberry gelatin
1 20-ounce can crushed pineapple, drained
Fresh strawberries, sliced

Combine all ingredients. Chill until ready.

Slow Cooker Chicken Dumplings

This recipe was emailed to me from a friend. I have made this and we love it. The first time I made it I did differnt biscuits and they didn't turn out. So make sure you use this biscuits recipe.

• 4 skinless, boneless chicken breast halves (I like to use chicken tenders-frozen)
• 2 tablespoons butter
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely diced
Cover, and cook for 5 to 6 hours on low. About 30 minutes to an hour before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Dough recipe: (makes great buttermilk biscuits too)
• 2 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/3 cup shortening
• 3/4 cup buttermilk
In a large bowl, combine the dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Tear dough into pieces and place on top of the crockpot mixture.

Best Grape Salad Recipe

We had this salad for bunko the other night and it was a hit. She only made it with all red grapes. Hope you enjoy! Let us know what you think of it.
Ingredients
• 2 lbs green seedless grapes
• 2 lbs red seedless grapes
• 8 ounces sour cream
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract, to taste
Topping Ingredients
• 1 cup crushed pecans, to taste
• 1 cup brown sugar, packed, to taste
Directions
1. Wash and stem grapes.
2. Set aside.
3. Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
4. Stir grapes into mixture, and pour in large serving bowl.
5. For topping: Combine brown sugar, and crushed pecans.
6. Sprinkle over top of grapes to cover completely.
7. Chill overnight.

Chocolate Chip Cheesecake Bars

1/2	cup cold butter
1	pouch (1 lb 1.5 oz) Betty Crocker® oatmeal chocolate chip cookie mix
1	egg
2	packages (8 oz each) cream cheese, softened
1	cup sugar
2	eggs
1	teaspoon vanilla

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1.	Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2 .	In large bowl, cut butter into cookie mix using fork or pasty blender. Stir in 1 egg until mixture is crumbly. Gently spoon 3 cups crumb mixture into pan; press into bottom of pan. Bake 15 minutes.
3.	In small bowl, beat cream cheese, sugar, 2 eggs and the vanilla with electric mixer on medium speed until smooth. Pour over cookie crust. Spoon remaining crumb mixture over cream cheese.
4.	Bake 25 to 30 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): Heat oven to 375°F.

Success

Use a wet knife for cutting cheesecake bars, wiping off crumbs after each cut.

Success

Cold butter is needed to create a "just right" streusel texture and a crust that's easy to handle.

Nutrition Information:

1 Bar: Calories 150 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 40mg; Sodium 125mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 12g); Protein 3g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Super Simple Cookies

Yeild 2-3 Dozen

Ingredients:
1 Box of your favorite flavor cake mix
1/2 cup four
2/3 cup vegetable oil
2 eggs
6 ounces chocolate chips ( any kind ya want be creative)

Directions:
Preheat 350
Mix all the ingredients then add chocolate chips
Drop 1 inch balls on an ungreased cookie sheet

Bake 8-12 min
Remove from cookie sheet and cool on rack



I got this recipe from the inside of the kids meal at chick fil-A! They are so easy to make and so moist and yummy! My favorite cookie to make now.
Hint: I used 1/3 cup of water and 1/3 cup of oil and they still turned out great. So if you want to cut out some fat they still taste amazing! I used devils food cake and white chocolate chips!